DOCSLIB.ORG

Mexican Cuisine an Entire Cultural System

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Mexican Cuisine an Entire Cultural System Mexican Cuisine An Entire Cultural System Sol Rubín de la Borbolla* any people ask why, beyond the ritual or festive NATURAL DIVERSITY aspects of certain customs, a historian or an an­ M thropologist would be interested in the way food Mexico is one of the world’s regions richest in plant and is prepared and served. This interest is born of a broader def­ animal diversity. Several biological inventories rank it fourth inition of what culture is and how different peoples have dealt worldwide in terms of the number of species it is home to: this with the effects of globalization. The definition includes the is a mega­diverse country, a category only open to countries that way in which inhabitants in a given region resolve their day­ are home to between 60 and 70 percent of the world’s entire bio­ to­day problems, how they procure the food they need to eat, logical diversity. Indonesia, India, Australia, the Dem­­ ocratic how they build their homes, use the environment, dress, and Republic of the Congo, and Brazil are the other nations that communicate among each other. And, of course, it involves share this description. This natural diversity has made it pos­ their inner world, the spiritual world: the way they celebrate sible for these peoples to have a rich, varied diet. It is sufficient important events like birth and death, the way they explain to look at current recipe books, which mention the pro­­ducts the origin of the world and humankind, their relationship needed to prepare a dish from the states of Chi­­huahua, Jalis­ with nature, and also their art. co, Chiapas, or Campeche, to see our great variety of flora and The culture of a people, region, or country also includes fauna: cultivated and gathered plants, seasonal or peren­ the way the inhabitants recognize each other as part of a group. nial; animals that are fished for, hunted, collected, or raised. To give just a couple of examples, the shrimp from Sinaloa * Director of the Daniel Rubín de la Borbolla Documentation and do not taste the same as those from Campeche or the little In for ma tion Center, [email protected]. ones from Oaxaca; Mexican pepperleaf lends a special flavor Photos by Adalberto Ríos Szalay and Adalberto Ríos Lanz. to food in a large part of the country’s South but is practically 42 Mexico is one of the world’s regions richest in plant and animal diversity. Several biological inventories rank it fourth world- wide in terms of the number of species it is home to. unknown in the North and Central Highlands. This immense biologi cal variety is due, among other reasons, to the topog­ raphy, the variety­­­­ of climes, and a long, long geological, bio­ logical, and cul­­­­tural history —we human beings have also contributed to changing the landscape and therefore, also the natural resources. Mesoamerica is a concept cultural and archaeological scholars use to define a geographical space in which, down through the history of pre­Hispanic times, different soci­ eties shared cultural expressions and established a communi­ cations network. That space is bounded on the north by the states of Sinaloa, Jalisco, and Veracruz, and to the south by parts of Central America, including the northern part of Cos­ ta Rica. Corn is the best example of this shared history; for more than 10 000 years the inhabitants of Mesoamerica have improved and diversified its cultivation. Today there are more than 400 varieties, which, from the natural point of view, re p­ resent great biological wealth. But, in addition, from the gas­ tronomical­cultural perspective, each of these varieties has its own specific use: for making tortillas, tamales, roughly mil led 43 fresh corn pancakes called toqueras, the thick beverage atole, and for preparing ritual, holiday, or medicinal foods. A CONCERT OF ETHNIC GROUPS AND CULTURES The different groups that have inhabited for thousands of years what is now Mexico have left a very important mark. When the Spaniards arrived to these lands in the sixteenth century, a large number of peoples lived beyond what is known as Mesoamerica; to the north, south, and east there were hu ­ man settlements with different degrees of economic and social development. Some oral versions of pre­Hispanic cultures were set down in the colonial codices, books the first evange­ lizing missionaries contracted indigenous chroniclers and painters, or tlacuilos, to write, and have also been rendered in writing at ceremonial centers and burial sites. However, little recovery work and study have been done of family and residen­ tial spaces. Nevertheless, ceramics, painting, and a few tex­­tiles and pieces of basketwork or woodwork found in archaeolo g­ ical explorations help explain their use. Some of these pieces are comparable to certain objects that are still to be found in the markets of rural and indigenous towns. Settlements dating from after the conquest, above all those Pulque bread, baked in a wood-burning oven. linked to mining, raw materials, and animal husbandry, at­ tracted immigrants who came with their own cultural tradition: From the mix of cultures also arose an infinite number of utensils adapted to the uses and fashions of each era; many of them have even lasted for hundreds of years because of their usefulness and beauty. Typical view of a tianguis, or open-air market. 44 Traditional Michoacán wood-burning kitchen. Spaniards with their Arabic heritage, Jews, and groups who came as slaves from different parts of Africa. They all brought with them new products, culinary customs, crafted items, and other ways of explaining the world. To this was ad ded the ex­ change through the Manila galleon trade with Asia, and the trade with Spain and its other colonies through the royal fleet during the entire viceroyalty. Later, starting in the nineteenth century, the growing trade was enriched with the presence of immigrants from countries like France, Germa ny, Italy, Eng­ land, and Lebanon, among others, which gave rise to innova­ tions in the way of eating, preparing, serving, and storing food. All these changes were less evident among the indigenous peoples; but in urban and mestizo areas, the transformation was much greater given that in Mexico, the mix of the dif­ ferent groups took place in all spheres of life. The Spanish brought the lathe, enamel ceramics, colonial looms, new tex­ tile fibers like wool and fine silk, iron, glass, and numerous techniques and tools for production and household use. POPULAR ART AND GASTRONOMY From the mix of cultures also arose an infinite number of utensils adapted to the uses and fashions of each era; many of them have even lasted for hundreds of years because of their usefulness and beauty and because they are part of the Corn atole in clay mugs. 45 identity of a region or a social group, whether indigenous or mestizo, from the countryside or the city. Just like with gas­ tronomy, many of the transformations in folk art associated with the cuisine came about because of regional differen­ ces. In Mexico’s South and Southeast, in indigenous areas, pottery maintains some of its original forms: little boxes or plates, large earthen jars for liquids, clay jugs and pots that are smoothed and burnished until they are waterproof. Bas­ kets are used to store grain, placed above the hearth on lofts to preserve it. In Central Mexico, the most common kind of ceramics are enameled or glazed until they are vitreous, and baskets are still used to transport food; spoons and kitchen fur­ niture like dish­holders, spoon­holders, and chests are carved from wood. Tablecloths are woven on colonial looms or em­ broidered in cotton in a wide variety of colors. Knife sets are another of the important part of folk art linked to gastronomy. Although produced in many places, outs­­tanding examples of knives are made in Oaxaca and, par­ ticularly, Michoacán, where perfectly tempered steel is com­ bined with rare wood handles, and hammered copper pots are used to make caramel and fruit candy or to deep­fry the Grinding cacao on a metate. famous pork carnitas. Volcanic rock is used to make water filters; mortars and Volcanic rock is used to make water filters; pestles for grinding seeds and spices and to prepare a wide mortars and pestles for grinding seeds variety of salsas; mealing stones to grind nixtamal (corn cook ed and spices and to prepare a wide variety in a mixture of quicklime and water to make tortillas), cacao, of salsas; and mealing stones to grind nixtamal, and other products. cacao, and other products. 46 Gastronomy is undoubtedly an element for establishing identity in which the vast majority of Mexicans recognize themselves, as are all Today, it is not unusual to find a volcanic rock mortar and the tools and utensils used for cooking, pestle next to an Osterizer in a Mexican kitchen, whether in the storing, transporting, or serving food. city or the countryside, or clay pots next to pewter or Teflon. Hot chocolate continues to be hand­beaten with turn ed wood­ en whisks, and millions of Mexicans drink coffee or other hot beverages in clay mugs. Mole sauce, in all its regional variations, continues to be the most popular dish for family celebrations, which is why the huge clay pots continue to be produced in different states throughout the country like Puebla, Tlaxcala, Michoacán, and the State of Mexico. In contrast, the blown and pressed glass glasses typically used in the past to drink pulque, a fermented drink made from cactus sap, have practically disappeared and become collector’s items since the beverage itself is not con­ sumed as much today as before.
Load more

Recommended publications
  • Desayunos Ahumada #6 Col
    Desayunos Ahumada #6 Col. Centro. Pátzcuaro, Michoacán. Whatsapp: 4341077881. Desayunos Completos Huevos al Gusto $80.00 Chilaquiles al Gusto $80.00 Nuestros Desayunos Completos incluyen: Fruta o Jugo y Café o Té. Huevos al Gusto Huevos con Jamón/Salchicha $40 Huevos con Chorizo $40 Par de Huevos revueltos con Jamón o Par de Huevos revueltos con Chorizo, Salchicha, acompañados de Frijoles. acompañados de Frijoles. Huevos Rancheros $40 Huevos a la Mexicana $45 Par de Huevos revueltos estrellados sobre un par Par de Huevos revueltos con itomate, de tortillas doradas, acompañados de Frijoles. cebolla y chile, acompañados de Frijoles. Huevos al Albañil $40 Huevos Poblanos $45 Par de Huevos revueltos en caldilllo de salsa Par de Huevos revueltos con rajas de chile verde o roja, acompañados de Frijoles. poblano y cebolla, acompañados de Frijoles. Huevos Estrellados $40 Huevos Ahogados $45 Par de Huevos estrellados acompañados Par de Huevos Ahogados en salsa verde o roja, de Frijoles. acompañados de Frijoles o solos. Huevos Divorciados $45 Huevos Cocidos $40 Par de Huevos estrellados en salsa verde, Par de Huevos Cocidos bañados de salsa verde o roja acompañados de frijoles y chilaquiles. acompañados de Frijoles. Nuestros Platillos van acompañados de Frijoles, Tortillas o Pan Omellets Con Jamón $45 Con Rajas y Elote $40 Con Salchicha $45 Con Chorizo $40 Nuestros los Omellets van acompañados de Frijoles, Tortillas o Pan Chilaquiles Verdes o Rojos Con Pollo $45 Naturales $40 Con Huevo $45 Nuestros los Chilaquiles van acompañados de Frijoles, Queso, Crema y Cebolla Desayunos de Lunes a Domingo en Horario de 9:00 am. a 12:30 pm.
    [Show full text]
  • Mexican Elites and the Rights of Indians and Blacks in Nineteenth-Century New Mexico
    UCLA Chicana/o Latina/o Law Review Title Off-White in an Age of White Supremacy: Mexican Elites and the Rights of Indians and Blacks in Nineteenth-Century New Mexico Permalink https://escholarship.org/uc/item/42d5k043 Journal Chicana/o Latina/o Law Review, 25(1) ISSN 1061-8899 Author Gómez, Laura E. Publication Date 2005 DOI 10.5070/C7251021154 Peer reviewed eScholarship.org Powered by the California Digital Library University of California ARTICLES OFF-WHITE IN AN AGE OF WHITE SUPREMACY: MEXICAN ELITES AND THE RIGHTS OF INDIANS AND BLACKS IN NINETEENTH-CENTURY NEW MEXICOt LAURA E. GOMEZ, PH.D.* I. INTRODUCTION In their studies of mid-twentieth-century civil rights litiga- tion involving Chicanos, several scholars have reached the con- clusion that, in this era, Mexican Americans occupied an ambivalent racial niche, being neither Black nor white.1 The Su- preme Court case Hernandez v. Texas,2 decided in 1954 during t This article is dedicated to the current editors of the Chicano-LatinoLaw Review. Founded in 1972 in the midst of the Chicano Movement, the Chicano- Latino Law Review persists today during a period of retrenchment, with shrinking numbers of Latino students attending the only public law school in Southern California. That the journal thrives is a testament to the dedication and hard work of its editors. * Professor of Law & Sociology, UCLA. Ph.D. Stanford (1994), J.D. Stanford (1992), M.A. Stanford (1988), A.B. Harvard (1986). Weatherhead Resident Scholar, School of American Research (2004-2005). The author thanks the following individ- uals for their input: Rick Abel, Kip Bobroff, Tobias Duran, Lawrence Friedman, Carole Goldberg, Gillian Lester, Joel Handler, Ian Haney L6pez, Antonio G6mez, Michael Olivas, Est6van Rael-Gilvez, Leti Volpp, as well as audiences at the School of American Research and the "Hernandez at 50" Conference at the University of Houston Law Center.
    [Show full text]
  • The Oppressive Pressures of Globalization and Neoliberalism on Mexican Maquiladora Garment Workers
    Pursuit - The Journal of Undergraduate Research at The University of Tennessee Volume 9 Issue 1 Article 7 July 2019 The Oppressive Pressures of Globalization and Neoliberalism on Mexican Maquiladora Garment Workers Jenna Demeter The University of Tennessee, Knoxville, [email protected] Follow this and additional works at: https://trace.tennessee.edu/pursuit Part of the Business Administration, Management, and Operations Commons, Business Law, Public Responsibility, and Ethics Commons, Economic History Commons, Gender and Sexuality Commons, Growth and Development Commons, Income Distribution Commons, Industrial Organization Commons, Inequality and Stratification Commons, International and Comparative Labor Relations Commons, International Economics Commons, International Relations Commons, International Trade Law Commons, Labor and Employment Law Commons, Labor Economics Commons, Latin American Studies Commons, Law and Economics Commons, Macroeconomics Commons, Political Economy Commons, Politics and Social Change Commons, Public Economics Commons, Regional Economics Commons, Rural Sociology Commons, Unions Commons, and the Work, Economy and Organizations Commons Recommended Citation Demeter, Jenna (2019) "The Oppressive Pressures of Globalization and Neoliberalism on Mexican Maquiladora Garment Workers," Pursuit - The Journal of Undergraduate Research at The University of Tennessee: Vol. 9 : Iss. 1 , Article 7. Available at: https://trace.tennessee.edu/pursuit/vol9/iss1/7 This Article is brought to you for free and open access by
    [Show full text]
  • Afro-Mexicans and the Struggle for Recognition Kimberly Medina
    University of South Carolina Scholar Commons Senior Theses Honors College 5-2017 Afro-Mexicans and the Struggle for Recognition Kimberly Medina Follow this and additional works at: https://scholarcommons.sc.edu/senior_theses Part of the Ethnic Studies Commons, and the Political Science Commons Recommended Citation Medina, Kimberly, "Afro-Mexicans and the Struggle for Recognition" (2017). Senior Theses. 212. https://scholarcommons.sc.edu/senior_theses/212 This Thesis is brought to you by the Honors College at Scholar Commons. It has been accepted for inclusion in Senior Theses by an authorized administrator of Scholar Commons. For more information, please contact [email protected]. AFRO-MEXICANS AND THE STRUGGLE FOR RECOGNITION By Kimberly Medina Submitted in Partial Fulfillment of the Requirements for Graduation with Honors from the South Carolina Honors College May 2017 Approved: Kimberly Simmons Director of Thesis Terrance Weik Second Reader Steve Lynn, Dean For South Carolina Honors College Table of Contents Summary........................................................................................................................................................3 Introduction..................................................................................................................................................5 Afro-MeXicans..............................................................................................................................................7 Who are Afro-MeXicans? ................................................................................................................7
    [Show full text]
  • Spanish and P'urhepecha: Mutual Influences in an Ongoing Case of Language Contact in Central Western Mexico
    SPANISH AND P’URHEPECHA: MUTUAL INFLUENCES IN AN ONGOING CASE OF LANGUAGE CONTACT IN CENTRAL WESTERN MEXICO Martha Mendoza* * Associate Professor of Linguistics & Spanish. Florida Atlantic University Correo electrónico: [email protected] * Mendoza, Martha. “Spanish and P’urhepecha: Mutual Influences in an Ongoing Case of Lan- guage Contact in Central Western Mexico”. Thesaurus 58(2016): 156-179. Web. 156 n.o 58, octubre 2016 - abril 2017 Abstract Spanish in Mexico is in contact with numerous indigenous languages still spoken in its territory. Such is the case of P’urhepecha in the state of Michoacán, a language isolate part of the sixty eight indigenous language groups remaining in the country today, with as many as 125 000 speakers. Both Spanish and P’urhepecha have been influenced by each other’s presence through centuries of close contact. Over time, Spanish has been modified mostly with respect to its lexicon, while P’urhepecha has experienced both lexical and grammatical influences. Examples of the lexical in- fluence of P’urhepecha on the Spanish of Michoacán are nouns likehuarache ‘san- dal’, tacuche ‘suit’, and corunda ‘tamale’. Examples of the massive lexical influence of Spanish on P’urhepecha are words such as pensarini ‘think’ < Spanish pensar, butella ‘bottle’, mesa ‘table’, telebisioni ‘television’, etc. To this date, however, the contact between Spanish and P’urhepecha has not yet been sufficiently investigat- ed. Thus, the present study provides an overview of the history and current state of the contact between these two
    [Show full text]
  • Study Reveals Racial Inequality in Mexico, Disproving Its ‘Race-Blind’ Rhetoric
    Study reveals racial inequality in Mexico, disproving its ‘race-blind’ rhetoric theconversation.com/study-reveals-racial-inequality-in-mexico-disproving-its-race-blind-rhetoric-87661 For centuries, the United States has been engaged in a thorny, stop-and-go conversation about race and inequality in American society. And from Black Lives Matter demonstrations to NFL players protesting police violence, public discussions on racism continue in full force today. That’s not the case in Mexico. Mexicans have divergent ancestry, including Spanish, African, indigenous and German. And while skin color in Mexico ranges from white to black, most people – 53 percent – identify as mestizo, or mixed race. In Mexico, inequality, though rampant, has long been viewed as a problem related to ethnicity or socioeconomic status, not race. Our new report suggests that assumption is wrong. Published in November, “Is Mexico a Post-Racial Country?” reveals that in Mexico darker skin is strongly associated with decreased wealth and less schooling. Indeed, race is the single most important determinant of a Mexican citizen’s economic and educational attainment, our results show. Unequal in every way The study, published last month by the Latin American Public Opinion Project at Vanderbilt University, or LAPOP, drew on data from the university’s Americas Barometer, a poll of 34 nations across North, Central and South America, as well the Caribbean. To capture information on race, which is often not reflected in Latin American census data, the pollsters themselves categorized respondents’ face skin tone on a standardized 11-point scale that ranges from darkest to lightest. We were fascinated to see that the Mexico data clearly showed people with white skin completing more years of schooling than those with browner skin – 10 years versus 6.5.
    [Show full text]
  • Mexican Healthcare System Challenges and Opportunities
    Mexican Healthcare System Challenges and Opportunities JANUARY 2015 1 Mexican Healthcare where the private sector could contribute to the reform efforts. System Challenges and Opportunities Historically Divided System Since its inception, coverage under Mexico’s Mexico’s healthcare system is underfunded and public healthcare system has been based on inadequately organized to meet the needs of its employment status. Salaried or formal-sector population in light of increasing longevity and the workers are covered under one of two programs. growing challenges created by the prevalence of The Mexican Social Security Institute (Instituto noncommunicable diseases such as diabetes, Mexicano del Seguro Social, or IMSS) was obesity, heart disease, and cancer. The created in 1943 to provide healthcare coverage healthcare system has not changed substantially to private-sector, formal, and salaried workers since the Health Ministry was established in and their families. In 1959 the Institute of Social 1943, yet the profile of Mexican patients has Services and Security for Civil Servants changed dramatically. Coverage has been (Instituto de Seguridad y Servicios Sociales de expanded since that time and now all Mexicans los Trabajadores del Estado, or ISSSTE) was have access to basic healthcare services, at established to provide coverage for government least on paper. Yet the quality of said services, employees and their families. Nonsalaried or and in some cases access at all, varies informal-sector workers were excluded from considerably. Those who can do so rely on formal social insurance schemes and the private services to augment, if not replace, healthcare needs of this “residual” group were services provided by the state institutions.
    [Show full text]
  • Master List - Lectures Available from Culinary Historians
    Master List - Lectures available from Culinary Historians The Culinary Historians of Southern California offer lectures on food and cultures from ancient to contemporary. Lectures that are well suited for young audiences are prefaced by a “Y” in parentheses, illustrated lectures with an “I”. Most lectures can be combined with a tasting of foods relevant to the topic. * * * Feride Buyuran is a chef and historian, as well as the author of the award-winning ​ "Pomegranates & Saffron: A Culinary Journey to Azerbaijan." A Culinary Journey to Azerbaijan - The cooking of the largest country in the ​ Caucasus region is influenced by Middle Eastern and Eastern European cuisines. This lecture explores the food of Azerbaijan within its historical, social, and cultural context. Feride Buyuran will highlight the importance of the Silk Road in the formation of the traditional cuisine and the dramatic impact of the Soviet era on the food scene in the country. (I) * * * Jim Chevallier began his food history career with a paper on the shift in breakfast ​ in eighteenth century France. As a bread historian, he has contributed to the Oxford Encyclopedia of Food and Drink in America, and his work on the baguette and the croissant has been cited in both books and periodicals. His most recent book is "A History of the Food of Paris: From Roast Mammoth to Steak Frites." Aside from continuing research into Parisian food history, he is also studying French bread history and early medieval food. Dining Out Before Restaurants Existed - Starting as early as the thirteenth century, ​ inns, taverns and cabarets sold food that was varied and sometimes even sophisticated.
    [Show full text]
  • History of Mexico Written by Sarah Collinge
    History of Mexico Written by Sarah Collinge Mexico is a country rich in history, tradition, and culture. It is home to more than 100 million peo- ple and is the largest Spanish-speaking nation in the world. The people of Mexico represent a rich blend of Indian and Spanish cultures. Mexico’s history can be divided into two major time periods: the period before the arrival of the Eu- ropeans, and the period that followed it. Reminders of Mexico’s past are found in the ruins that still exist throughout Mexico. Early Mexico The Olmecs The Olmec people made up Mexico’s first known society. These early people flourished from 1200 to 900 BC. Giant head sculptures carved by these ancient people still remain. The Mayan People From 250 AD to around 900 AD the Mayan civilization flourished in Mexico. It is estimated that during this time period the Mayan population averaged about 8 million. The ancient Mayan city of Chichen Itza, located in southeastern Mexico, reveals clues to the Mayans’ marvelous past. Mayan people are noted for their early un- derstanding of astronomy and for creating a sophisticated language. At Chichen Itza you can view monuments, temples, and ball courts built in this early time period. While their ancient civilization lies in A temple at the Mayan city, ruins, the Mayans are still living and surviving. More than 6 million Chichen Itza. Mayans live throughout Mexico, Belize, and Guatemala. The Toltec People In 900 AD, the Toltec people began to transform the small farming community of Tula into a thriv- ing capital city, which would become a home to an estimated 30,000 people.
    [Show full text]
  • Esplendor Y Grandeza De La Cocina Mexicana Sebastián Verti DIANA
    Esplendor y grandeza de la cocina mexicana Sebastián Verti DIANA 2 002118 002118 Esplendor y grandeza de la cocina mexicana Sebastián Verti EDITORIAL DIANA MEXICO 1962 1862 PRIMERA EDICIÓN, NOVIEMBRE DE 1994 Diseño de portada: Cristina Campos Diseño gráfico de interiores: Il doblE ElE SERVICIOS EDITORIALES Diseño y producción fotográfica: Sebastián Verti Fotografías de interior: Javier Cabrera, Juan Daniel Torres Polo, Enrique Salazar Hijary Haro, Andrés Zavala y Eduardo Garcia Rangel. ISBN 968-13-2630-X DERECHOS RESERVADOS © — Copyright © 1994 por Editorial Diana S.A. de C.V. — Roberto Gayol 1219, México D.F., C.P. 03100 IMPRESO EN MÉXICO — PRINTED IN MEXICO Prohibida la reproducción total o parcial sin autorización por escrito de la casa Editora. CONTENIDO LA TRADICIÓN GASTRONÓMICA DE MÉXICO 5 Los TAMALES: REYES DE LA ANTOJERIA 18 LA COMIDA PREHISPÁNICA 35 LA MESA IMPERIAL DE MOCTEZUMA 39 ¡VIVA EL MOLE' 43 Los CHILES EN NOGADA 46 LA ENSALADA CÉSAR 52 TAMAULIPAS Y SU CARNE ASADA 53 LA TRADICIÓN DE LOS DULCES EN MÉXICO 56 ORIGEN DE LOS NOMBRES DE LOS ESTADOS DE LA REPÚBLICA 61 3 Acerca del autor Licenciado Sebastián Verti Desde las primeras etapas de su vida, el licenciado Sebastián Verti —ex alumno de la Universidad Mili- tar Latinoamericana— se orientó hacia el área de la comunicación social y, dentro de ésta, a la transmi- sión de los valores folklóricos de México. Lo anterior explica que el autor de la presente obra realizara sus primeras incursiones en el campo de las publicacio- nes artísticas y culturales paralelamente a sus cursos universitarios de Derecho y Ciencias de la Comuni- cación.
    [Show full text]
  • Mundelein Is Best Known for Its Numerous Independently Owned and Operated One- Of-A Kind Restaurants As Well As Popular Family Restaurants
    Mundelein is best known for its numerous independently owned and operated one- of-a kind restaurants as well as popular family restaurants. For your convenience and quick reference, here is a listing of Mundelein restaurants. This information is also available on Mundelein’s handy mobile app—available for a free download on Google Play or the Apple App Store. MUNDELEIN RESTAURANT MAP Brand Promise Mundelein will be Central Lake County’s premier location for entrepreneurs and known as a welcoming community. M U N D E L E I N www.mundelein.org RESTAURANT GUIDE Name Address Location Phone Website Description Alef Sausage & Deli 354-356 Townline Rd. SC 847-566-0008 www.alefsausage.com Homemade sausage and deli meats Arby’s 520 Townline Rd. SC 847-837-2370 www.arbys.com Roast Beef, sandwiches, salads AREA General Store 18 E. Park St. DT 847-393-7519 - Coffee shop Azteca Restaurant 346 N. Seymour Ave. DT 847-566-0001 www.aztecarestaurante.com Mexican cuisine Baskin Robbins 346 N. Lake St. DT 847-949-4411 www.baskinrobbins.com Ice Cream Baskin Robbins 722 S. Route 83 MM 847-566-6500 www.baskinrobbins.com Ice Cream Bill’s Pizza & Pub 624 S. Lake St. DL 847-566-5380 (pizza) 847-566-6508 (pub) www.billspizzapub.com Pizza, sandwiches, salads Carnitas Don Chuy 700 Diamond Lake Rd. DL 224-433-3889 www.carnitasdonchuy.com Authentic Mexican cuisine Blue House Korean BBQ 1484 Townline Rd. BC 847-566-4200 - Korean cuisine Bosacki’s Home Brew 610 E. Hawley St. DT 224-778-5400 www.bosackishomebrew.com Microbrewery Burger King 1520 S.
    [Show full text]
  • Soup at the Distinguished Table in Mexico City, 1830-1920
    SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
    [Show full text]